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    Plant Power Fast Food Expands to Redlands

  • Industry News September 10, 2018

    Plant Power Fast Food, a plant-based fast food chain founded by Mitch Wallis, Zach Vouga and Jeffrey Harris, expanded to the Inland Empire with a new location in Redlands, California. The location is in the Redlands Packing House District complex, which is located just off Highway 10 and at the gateway to Historic Downtown Redlands. The Sprouts-anchored, 88,000 sq. ft. Packing House District complex is being billed as the Inland Empire’s “culinary marketplace” in that tenants are curated based on the quality of products and services as well as if they meet a health and wellness purpose. “Redlands and specifically the Packing House District is the perfect spot for our third location—the Packing House District draws consumers with a demonstrated interest in health and well-being,” says Mitch Wallis, Co-CEO and President of Plant Power Fast Food.

    The marked determination to change the fast food space is evident. Co-founder and CMO, Jeffrey Harris, says “Everyone loves the taste and convenience of fast-food, but the present fast-food model based on animal agriculture is wrecking our health and our beautiful planet.”  He further laments, “We’re committed to offering better choices for those who desire quick, tasty and convenient food.”

    The first Plant Power Fast Food restaurant opened in 2016 in San Diego, California and quickly become a favorite with the local community.  A second location opened in Northern San Diego in 2017 and the chain is set for rapid expansion with two more openings slated for fall of 2018 along with aggressive growth plans in 2019. Plant Power Fast Food offers a 100% plant-based menu, joining the flourishing business of plant-based chain restaurants.

    Plant Power Fast Food offers markedly healthier versions of traditional fast food items like burgers, wings and shakes. They also offer lighter fare such as wraps, salads and smoothies. “Motivated by various concerns ranging from personal health, the environment and animal welfare, an expanding number of consumers are reducing the amount of meat and dairy in their diet,” says Lori Amos, Marketing and PR executive at Scout 22. According to 2018 Nielsen research, plant-based meat demand has increased by 6% in 2017 and 24% in 2018. Sector projections show a precipitous rise in plant-based foods that replace traditional dairy and meat and encompass products such as milk, cheese, poultry, pork and beef.  Recent studies from the World Health Organization (WHO) have concluded that cured meat is a carcinogen and prominent physicians such as Dr. Walter Willet, M.D., PhD—the head of nutrition at Harvard’s School of Public Health—states, “You need to consume less dairy for better bones as evidenced by countries with the lowest rates of dairy consumption having the lowest rates of osteoporosis.”

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.